From restaurant to restaurant, the olives speak volumes about the chef

Oven-roasted olives at Mozza

At once rustic and luxe, with a touch of citrus, they're warm and welcoming, just like chef Nancy Silverton.


Lucques, Lucques, Lucques at Lucques

The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin.


Matteo's marinated olive antipasto

Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman


Moroccan chic at Tagine

With harissa and preserved Meyer lemons, chef Abdessamad "Ben" Benameur shows post-Paul Bowles style.


Jumbo pitted California black olive appetizer at Musso & Frank Grill.

A big handful, served on a bed of lettuce, with a toothpick.

-- Amy Scattergood and Leslie Brenner

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